Crab Shack
ANCHOR & CONNECT
Crab Shack in Morton, PA


610.690.2400
17 S. Morton Ave
Morton, PA 19070
Get Directions
Open Every Day at 11:30 till late
VISIT OUR SISTER RESTAURANT
PRIME ON THE AVENUE
FOR PRIME RIB, PRIME STEAKS
AND PRIME SEAFOOD.


610.690.2400
17 S. Morton Ave
Morton, PA 19070
Get Directions
Open Every Day at 11:30 till late
BANQUET MENU


VISIT OUR SISTER RESTAURANT
PRIME ON THE AVENUE
FOR PRIME RIB, PRIME STEAKS
AND PRIME SEAFOOD.

ANCHOR & CONNECT



OUR STORY





Having sold out of a previous crab house concept Amy Tommarelli and Jolly Weldon kept getting calls from people asking us to re-open a genuine Maryland Crab Shack. When the Taste of Key West location in Morton became available they struck a deal with George and Eve Dougherty to bring their Crab Shack concept to them and a new partnership was born! 4 Seasoned restauranteurs bringing you an authentic Maryland Crab Shack with Steamed Crabs All Year Long, a Great American Bar Menu serving late every night, the soon to be hottest Live Music Venue, and a perfect Banquet Facility for your next event!

We started with a grand plan: To create the finest drinking and eating and entertainment place where the neighborhood can hang out, where everyone can meet and enjoy good times with friends old and new. A place to “Crack sum Crabs” or tear into Our Signature Pit Beef Sandwich. A place to enjoy the hottest bands and djs the area has to offer. So Welcome Aboard The Crab Shack In Morton. We hope you will enjoy yourselves while docked here.

Our watermen will only send us the finest number 1 Jimmies during the season. We size them each morning, give 'em a little love, then steam them in individual batches. We will never compromise on our quality. This sometimes takes a little longer but we think you will enjoy the great taste of our Live, never frozen, Maryland Style Crabs. Our Crab Cake is a family recipe passed down to us. We only use Pure Jumbo Lump Crab Meat held together by a wish. Our zesty cocktail sauce is made in house as is our oyster mignonette sauces. Our Pit Beef is rubbed with our regional spices and slowly roasted each morning.

When we were barely big enough to hold a mallet, our Maryland moms' said, "If you can't pick 'em - you can't eat 'um!" Our crab picking techniques have been passed down from generation to generation and we are here to help you learn the ways of the Chesapeake. If using a paring knife and a wooden mallet to eat is a foreign concept to you - let our friendly staff teach you the best ways to pick and eat our delicious, hot, steamed crabs.

We hope cracking crabs at The Crab Shack will be a tradition for you and your families as it has been for us. A tradition where fresh seafood, year-round, hot steamed crabs, delicious crab cakes, Hand-Cut Boardwalk Style Fries and mouth-watering Baltimore Pit Beef Sandwiches all meet. Whether you're a crab-picking newbie or you've been hammering and picking your whole life, The Crab Shack In Morton is the place to visit! We hope to see you at The Shack and we may even teach you how to say “Bawlmer” while you’re here! And be sure to stay for our live music as “The Shack is Shakin” every weekend.
Having sold out of a previous crab house concept Amy Tommarelli and Jolly Weldon kept getting calls from people asking us to re-open a genuine Maryland Crab Shack. When the Taste of Key West location in Morton became available they struck a deal with George and Eve Dougherty to bring their Crab Shack concept to them and a new partnership was born! 4 Seasoned restauranteurs bringing you an authentic Maryland Crab Shack with Steamed Crabs All Year Long, a Great American Bar Menu serving late every night, the soon to be hottest Live Music Venue, and a perfect Banquet Facility for your next event!

We started with a grand plan: To create the finest drinking and eating and entertainment place where the neighborhood can hang out, where everyone can meet and enjoy good times with friends old and new. A place to “Crack sum Crabs” or tear into Our Signature Pit Beef Sandwich. A place to enjoy the hottest bands and djs the area has to offer. So Welcome Aboard The Crab Shack In Morton. We hope you will enjoy yourselves while docked here.

Our watermen will only send us the finest number 1 Jimmies during the season. We size them each morning, give 'em a little love, then steam them in individual batches. We will never compromise on our quality. This sometimes takes a little longer but we think you will enjoy the great taste of our Live, never frozen, Maryland Style Crabs. Our Crab Cake is a family recipe passed down to us. We only use Pure Jumbo Lump Crab Meat held together by a wish. Our zesty cocktail sauce is made in house as is our oyster mignonette sauces. Our Pit Beef is rubbed with our regional spices and slowly roasted each morning.

When we were barely big enough to hold a mallet, our Maryland moms' said, "If you can't pick 'em - you can't eat 'um!" Our crab picking techniques have been passed down from generation to generation and we are here to help you learn the ways of the Chesapeake. If using a paring knife and a wooden mallet to eat is a foreign concept to you - let our friendly staff teach you the best ways to pick and eat our delicious, hot, steamed crabs.

We hope cracking crabs at The Crab Shack will be a tradition for you and your families as it has been for us. A tradition where fresh seafood, year-round, hot steamed crabs, delicious crab cakes, Hand-Cut Boardwalk Style Fries and mouth-watering Baltimore Pit Beef Sandwiches all meet. Whether you're a crab-picking newbie or you've been hammering and picking your whole life, The Crab Shack In Morton is the place to visit! We hope to see you at The Shack and we may even teach you how to say “Bawlmer” while you’re here! And be sure to stay for our live music as “The Shack is Shakin” every weekend.


MENU

CRAB SHACK MENU   View as PDF

HOT STEAMED CRABS
MARYLAND STYLE BLUE CRABS
Hot steamed hard shells by the dozen or half dozen our crabs are from the Chesapeake Bay when in season or flown in daily from Louisiana during the off season. Call a day ahead to reserve your crabs

CRAB FEAST $34.99
a dozen mixed jimmies with coleslaw and corn on the cob. While supplies last

AYCE CRABS $44.99
all you can eat mixed jimmies with coleslaw and corn on the cob. While supplies last

MEDIUM CRABS $39.99/dozen

LARGE CRABS $59.99/dozen

JUMBO CRABS $79.99/dozen

THE OTHER CRABS
SNOW CRAB CLUSTERS $12.99 ½ lb, $24.99 lb
sweet and juicy, drawn butter & lemon

DUNGENESS CRAB $26.99 lb
briny & sweet, drawn butter & lemon

KING CRAB $32.99 lb
succulent & rich, drawn butter & lemon

SEAFOOD STARTERS
STEAMED LITTLENECK CLAMS $10.99
drawn butter & lemon dozen

STEAMED MAINE MUSSELS $9.99
18 mussels, white wine garlic sauce

STEAMED PEEL & EAT SPICED SHRIMP
½LB $10.99 1LB $19.99

CRAB STUFFED MUSHROOMS $10.99

CLAMS CASINO $10.99
classic preparation with onion, green peppers and bacon

BANG BANG SHRIMP $10.99
tossed in our sweet and tangy Asian chili sauce

CRAB BALLS $10.99
panko dipped, lightly fried with remoulade sauce

BUFFALO SHRIMP $10.99
tossed in our homemade hot sauce

BOWLS
CREAM OF CRAB SOUP $3.99
cup

CRAB SHACK SALAD $12.99
strawberries, shrimp, spring mix, strawberry vinaigrette, crumbled blue cheese, caramelized pecans

CHEF SEAFOOD SALAD $14.99
lump crab meat, shrimp, bacon bits, iceberg, hard boiled eggs, onion, tomato, chef’s Milan dressing

STEAMPOTS
THE CRAB SHACK $29.99
snow crab (1lb), clams (6), mussels (6), shrimp (6), corn, potatoes, garlic wine broth

THE STEAMER $23.99
1 lb of mussels, pound of clams, ½ lb shrimp, corn, potatoes, garlic wine broth

BIG PLATES
CRAB CAKES $22.99
Pure jumbo lump crab cakes, with cocktail or tartar sauce & our tangy cole slaw & corn

STUFFED JUMBO SHRIMP $22.99
6 butterflied & stuffed with our crab Imperial with our tangy cole slaw & corn

FISHERMAN’S DINNER $23.99
flounder, shrimp, scallops, crab cake, coleslaw & corn

CATCH OF THE DAY market price
please see your server

STEAK FRITTES $19.99
grilled ribeye steak with garlic butter and French fries

KNIFE & FORK RIBS $23.99
slowly roasted baby back ribs so tender you can eat them with a fork. Served with French fries

ON THE SIDE
CORN ON THE COB $1.99
as nature intended, simmered in our crab boil and served with butter, salt and pepper

COLE SLAW $1.99
a sweet-and-tangy sauce gives a cool relief from the hot and spicy crabs!

FRENCH FRIES $1.99

BAR FOOD
CHICKEN FINGERS & FRIES $8.99
5 Tenders With Honey Mustard Or BBQ Sauce

FRESH JUMBO WINGS
Naked, Hot, Mild, BBQ, Thai-Chili Blue Cheese and Celery
10 Wings $11.99, 20 Wings $18.99

ONION RINGS $8.99
with our Texas petal sauce

CHEESESTEAK EGG ROLLS $10.99
Made In House With Our Spicy Ketchup

FRIED SHRIMP BASKET $12.99
8 Jumbo Shrimp, Golden Fried With Cocktail Sauce & Fries

HANDHELDS
CRAB CAKE SANDWICH $12.99
served on a snowflake roll with tartar and cocktail sauce and a side of cole slaw

CRAB CAKE WRAP $12.99
chipotle mayo and a side of cole slaw

CHEESE BURGER $8.99
your choice of american, provolone, or swiss cheese on a kaiser roll

CHICKEN SANDWICH #1 $8.99
pan fried with dijonnaise sauce, lettuce & tomato on a kaiser roll

BACON BURGER $9.99
applewood smoked bacon, american, provolone, swiss on a kaiser roll

SMOKEHOUSE BURGER $9.99
BBQ sauce, provolone, caramelized onions on a kaiser roll

CHICKEN OR STEAK QUESADILLA $10.99
cheddar and Monterey jack cheese, green peppers, onion, salsa & sour cream

12” CHEESE PIZZA $8.99
toppings $1 each pepperoni, bacon, mushrooms, green peppers, onions, olives, ground beef

PIT BEEF SANDWICH $12.95
A Baltimore tradition! Charcoal grilled roast beef, thinly sliced and piled high on a Kaiser roll, with sliced onion & “Tiger Sauce” our homemade horseradish-mayo.




DRINKS MENU   View as PDF

CRABBY COCKTAILS $8
MERMAID WATER
spiced rum, coconut rum, blue curacao, fresh pineapple juice, fresh lime & served in a mason jar

CRABBY MARY
spice infused vodka, house made tomato mix with harbor spices & served in a harbor spiced rimmed mason jar

CRAB SHACK SIGNATURE MARGARITA
jalapeno-infused tequila, orange liqueur, house made sour mix & fresh lime juice served in a classic margarita glass with a salt rim

SHARKBITE
citrus vodka, blue curacao, fresh lemonade with a splash of grenadine & served in a hurricane glass

TROPICAL OLD FASHIONED
bourbon mixed with muddled fresh island fruit, a splash of bitters and soda & served in a mason jar

Fresh Crushes $7
your choice of freshly squeezed orange, lemon, red ruby grapefruit or pineapple fruit juice, flavored vodka, triple sec & a splash of lemon-lime soda, served in a 16 ounce pint glass

Don’t forget to check out our 16 Drafts on the chalkboard

WINES BY THE GLASS / CARAFE
Pinot Grigio, Chardonnay, Moscato, Merlot, Cabernet Sauvignon, Pinot Noir
by the glass $6, by the carafe $21

Sangria
Classic Homemade Red Sangria. Ole!
by the glass $7, by the carafe $23

Cans
Pabst Blue Ribbon $2
Natty Bo $2
Piggy Back $3
PBR or Natty Bo & a shot of whiskey


BANQUET MENU
The Crab Shack offers a variety of private dining options for your next business or social event. Our Event Coordinator and our Executive Chef will be at your service to create a custom designed menu for your special event with the finest in American, Italian & Seafood Cuisine. View more info...

VIEW DINNER BUFFET MENU

VIEW SEATED DINNER MENU

VIEW LUNCH BUFFET MENU

VIEW SEATED LUNCH MENU

VIEW BEVERAGES MENU

VIEW HORS D'OEURVES MENU

VIEW FUNERAL MENU




LIVE MUSIC, EVENTS & SPECIALS



Line up
Monday - (gone crabbing)

Tuesday – Trivia Bingo
7:30 till late with Joe Ward
$5 Burgers & Pizzas, $5 32oz Budweiser Pitchers

Wednesday – Karaoke with Joe Ward
AYCE Mussels $16.99, $5 32oz Budweiser Light Pitchers

Thursday – Open Jam with Ben Singleton
AYCE Dungeness Crab $34.99, $5 32oz Miller Lite Pitchers

Friday – Live Music

Saturday – Live Music

Sunday – Sports Sunday

Bottomless Crabs & Suds $39.99, AYCE Blue Crabs,
32oz Pitchers of Bud or Bud Light or Sodas
(while supplies last, 2 hour time limit, no sharing)

Crabby Hour Tuesday - Friday 4-7 pm
Half Priced Starters
$2 Bud or Bud Light Drafts
$3 Well Drinks
$4 House Wines
$5 Signature Cocktails





Line up
Monday - (gone crabbing)

Tuesday – Trivia Bingo
7:30 till late with Joe Ward
$5 Burgers & Pizzas, $5 32oz Budweiser Pitchers

Wednesday – Karaoke with Joe Ward
AYCE Mussels $16.99, $5 32oz Budweiser Light Pitchers

Thursday – Open Jam with Ben Singleton
AYCE Dungeness Crab $34.99, $5 32oz Miller Lite Pitchers

Friday – Live Music

Saturday – Live Music

Sunday – Sports Sunday

Bottomless Crabs & Suds $39.99, AYCE Blue Crabs,
32oz Pitchers of Bud or Bud Light or Sodas
(while supplies last, 2 hour time limit, no sharing)

Crabby Hour Tuesday - Friday 4-7 pm
Half Priced Starters
$2 Bud or Bud Light Drafts
$3 Well Drinks
$4 House Wines
$5 Signature Cocktails






PHOTOS





DIRECTIONS




REVIEWS & PRESS

COMING SOON!

Feel free to submit your own reviews to crabshackinmorton@gmail.com


- Crab Shack in Morton.



CRAB FACTS









The Chespeake Bay is the world’s largest producer of Blue Crabs.
Crabs are monogamous mating only once in their lifetime.
Crabs can regenerate limbs that have dropped off.
Crabs are crustaceans with five pairs of legs.
The first pair is modified as pinchers and the last four pairs are walking legs.
Sexes can be identified by the abdominal flap or apron.
In the Male Crabs or Jimmies it is shaped like an inverted T, Like the Washington Monument
In the female it is broader, like the Capital Dome



Peelers are about to “peel” their hard outer shell. The paper-thin new shell makes the crab very easy to eat, providing a delicacy to diners without the work of picking the sweet, white meat from a typically hard shell.
Pink Sign is a pink dot that appears on a crab’s back fin about a week before it begins to molt. It is the appearance of a new shell inside the one the crab is about to shed.
Busting describes a crab that is emerging from its old shell.
Soft-shells have emerged from their old shells and now have a very thin, soft shell. Soft-shells are delicacies that are eagerly awaited by crab lovers each season. Soft-shell season is marked by the first full moon in May. It continues through early fall.
Paper-shell crabs are soft-shells whose shells have stiffened some.
Buckram crabs are at a stage following paper-shell when the shell is starting to harden but is still pliable.
Hard-shells have hardened shells, usually within 4 days after shedding.
Sponge Crab is a female crab that has an egg mass on her abdomen. Sponge crabs cannot be harvested so as to ensure many productive crab harvests in the future.
Keeper is a crab that is big enough to keep, usually at least 5 inches.
Doublers (also Buck and Rider) are two mating crabs, moving as a unit, with the male above and female below.
Picking is the art of eating a steamed hard-shell crab.
Lump are the largest pieces of meat from the body, adjacent to the backfin. The most expensive form of crabmeat.
Backfin is the white body meat including lump and large flakes. Used for crab cakes and crab imperial.
Special are flakes of white body meat other than lump. Good for crab cakes, soups, casseroles and dips.
Claw meat is brownish meat from the claws. Best for soups and dips, its the least expensive type of crab meat.



Blue Crab Anatomy – learn the different parts of the blue crab.
Blue Crab Identification – How to tell the males from the females, and more facts about blue crabs.
How to Shell and Eat Crabs – Let us teach you how to Crack em Open like Marylanders do.
The Maryland Blue Crab – The blue crab’s scientific name translates as “beautiful swimmer that is savory.” Blue crab meat sometimes is compared to the sweetness of lobster meat; the flavor best appreciated by cracking and eating steamed hard-shells or feasting on soft-shells. Crab is prepared in restaurant and home kitchens in innumerable ways: steamed or sautéed, as Maryland Crab Cakes and Crab Imperial, or in crab soup and crab dip.
Maryland Department of Natural Resources - Blue Crab Facts – Facts, figures and interesting information about the blue crab.

The Chespeake Bay is the world’s largest producer of Blue Crabs.
Crabs are monogamous mating only once in their lifetime.
Crabs can regenerate limbs that have dropped off.
Crabs are crustaceans with five pairs of legs.
The first pair is modified as pinchers and the last four pairs are walking legs.
Sexes can be identified by the abdominal flap or apron.
In the Male Crabs or Jimmies it is shaped like an inverted T, Like the Washington Monument
In the female it is broader, like the Capital Dome



Peelers are about to “peel” their hard outer shell. The paper-thin new shell makes the crab very easy to eat, providing a delicacy to diners without the work of picking the sweet, white meat from a typically hard shell.
Pink Sign is a pink dot that appears on a crab’s back fin about a week before it begins to molt. It is the appearance of a new shell inside the one the crab is about to shed.
Busting describes a crab that is emerging from its old shell.
Soft-shells have emerged from their old shells and now have a very thin, soft shell. Soft-shells are delicacies that are eagerly awaited by crab lovers each season. Soft-shell season is marked by the first full moon in May. It continues through early fall.
Paper-shell crabs are soft-shells whose shells have stiffened some.
Buckram crabs are at a stage following paper-shell when the shell is starting to harden but is still pliable.
Hard-shells have hardened shells, usually within 4 days after shedding.
Sponge Crab is a female crab that has an egg mass on her abdomen. Sponge crabs cannot be harvested so as to ensure many productive crab harvests in the future.
Keeper is a crab that is big enough to keep, usually at least 5 inches.
Doublers (also Buck and Rider) are two mating crabs, moving as a unit, with the male above and female below.
Picking is the art of eating a steamed hard-shell crab.
Lump are the largest pieces of meat from the body, adjacent to the backfin. The most expensive form of crabmeat.
Backfin is the white body meat including lump and large flakes. Used for crab cakes and crab imperial.
Special are flakes of white body meat other than lump. Good for crab cakes, soups, casseroles and dips.
Claw meat is brownish meat from the claws. Best for soups and dips, its the least expensive type of crab meat.



Blue Crab Anatomy – learn the different parts of the blue crab.
Blue Crab Identification – How to tell the males from the females, and more facts about blue crabs.
How to Shell and Eat Crabs – Let us teach you how to Crack em Open like Marylanders do.
The Maryland Blue Crab – The blue crab’s scientific name translates as “beautiful swimmer that is savory.” Blue crab meat sometimes is compared to the sweetness of lobster meat; the flavor best appreciated by cracking and eating steamed hard-shells or feasting on soft-shells. Crab is prepared in restaurant and home kitchens in innumerable ways: steamed or sautéed, as Maryland Crab Cakes and Crab Imperial, or in crab soup and crab dip.
Maryland Department of Natural Resources - Blue Crab Facts – Facts, figures and interesting information about the blue crab.


CONTACT

Phone: 610.690.2400

Address:
17 S. Morton Ave
Morton, PA 19070
Get Directions

General Inquiries: crabshackinmorton@gmail.com

Open Every Day at 11:30 till late




FAQS & RULES



We offer free docking in our marina, it’s just out back.

Be nice to the bartenders and servers – They already drink too much

Don’t be in a hurry – we’re not!

It’s a fun place BE NICE OR LEAVE.

You’re allowed to Get Messy!

Please be courteous to our waiting guests ... if you are finished with your meals and drinks, get the heck up

All our food is made to order, it's worth the wait so sit back and relax a little If you order something that's NOT on the menu, and we make it for you, we will charge you whatever darn price we want to

Please don't leave your credit cards, phones or clothes here.

We offer free docking in our marina, it’s just out back.

Be nice to the bartenders and servers – They already drink too much

Don’t be in a hurry – we’re not!

It’s a fun place BE NICE OR LEAVE.

You’re allowed to Get Messy!

Please be courteous to our waiting guests ... if you are finished with your meals and drinks, get the heck up

All our food is made to order, it's worth the wait so sit back and relax a little If you order something that's NOT on the menu, and we make it for you, we will charge you whatever darn price we want to

Please don't leave your credit cards, phones or clothes here.